Peel and lightly mash garlic cloves.Soak tamarind in few tablespoons of water water.Dry roast toor gram on low heat on a heavy bottomed pan until golden brown or until aromatic.

Heat a tsp of oil in same pan, add halved dried red chillies and saute for a minute or two.Stir in cumin seeds and remove from heat.Once cool enough to handle, grind roasted toor dal, cumin seeds and red chilies together into powder.

Add sufficient amount of water and tamarind extract and grind the toor dal mixture into paste.Remove the toor dal chutney onto a bowl.